Whipped Ganache Filling

Decorating By cakeaholic_cakery Updated 25 Feb 2011 , 4:48pm by ycknits

cakeaholic_cakery Posted 23 Feb 2011 , 10:53pm
post #1 of 27

I cover a lot of my cakes with ganache under the fondant and would like to also fill them with whipped ganache. I've read that to do so, use the same ganache as I do for covering my cake, and simply take a mixer to it right before I fill my cake. However, this method seems to turn out a pretty thick ganache (not much different from the consistency of the ganache used to cover the cake)... am I suppose to be adding more cream or something to it before "whipping" it?

TIA!

26 replies
LisaPeps Posted 23 Feb 2011 , 11:06pm
post #2 of 27

You add more cream, I'm not sure what ratios though. Hoping someone will let us know that. But it's definitely not the same as normal thickness ganache.

icer101 Posted 23 Feb 2011 , 11:12pm
post #3 of 27

Hi, this recipe for chocoalte ganache is the best i have made . It is so creamy. I make this whole recipe , cake,etc. So delicious.


http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

SugarMama5 Posted 23 Feb 2011 , 11:33pm
post #4 of 27
Quote:
Originally Posted by icer101

Hi, this recipe for chocoalte ganache is the best i have made . It is so creamy. I make this whole recipe , cake,etc. So delicious.


http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275




That looks yummy! Will that one whip up fluffy too? I'm still trying to figure out ganache too...

grama_j Posted 23 Feb 2011 , 11:58pm
post #5 of 27

Iwould say that if it is getting to thick on you, that you are whipping it to long......... It doesn't take any time at all to have it set up on you..... I"ve never added more cream.( unless I whipped it to long and it set up ) LOL!

momto2pottsy Posted 24 Feb 2011 , 12:11am
post #6 of 27

icer101 that recipe looks delicious! Thanks for sharing! Do you use the chocolate called for in the recipe or do you use a different kind? Thanks!

bakencake Posted 24 Feb 2011 , 12:25am
post #7 of 27

I have a question for you. I just clicked on the chocolate link and there are a bunch of different types of chocolate. which one would you recommend? I accidentally tried the Lindt Excellence 85% cocoa. when I tried to make ganache 2:1 ratio, my ganache was rock solid. I notice that it said cocoa and not cacao, stupid mistake on my part that im hoping i wont make again, but how do i know which type of chocolate to buy other than cacao.
Thank you
Bake and Cake

chefjess819 Posted 24 Feb 2011 , 12:29am
post #8 of 27

@bakeandcake there is no difference between cocoa and cacao...its just different brands try to make their stuff seem more high class.
http://www.equalexchange.coop/what-is-the-difference-between-cacao-and-cocoa--1

bakencake Posted 24 Feb 2011 , 1:02am
post #9 of 27

thanks chefjess819. If it was not the chocolate i wonder why my ganache was rock hard?

cakeaholic_cakery Posted 24 Feb 2011 , 1:08am
post #10 of 27

Thanks everyone, I'll give it another shot icon_smile.gif

christianjoy77 Posted 24 Feb 2011 , 1:34am
post #11 of 27

At the risk of sounding ignorant, I think different types of chocolate, (white, milk, semi, bittersweet), need a different cream to chocolate ratio? icon_redface.gif

SugarMama5 Posted 24 Feb 2011 , 2:42am
post #12 of 27
Quote:
Originally Posted by christianjoy77

At the risk of sounding ignorant, I think different types of chocolate, (white, milk, semi, bittersweet), need a different cream to chocolate ratio? icon_redface.gif




I've heard that too, just not sure what the ratios should be? Does anyone know?

cakeaholic_cakery Posted 24 Feb 2011 , 2:45am
post #13 of 27

I go by 2:1 chocolate to cream by weight for dark or semi-sweet chocolate and 3:1 chocolate to cream by weight for milk chocolate... HTH

SugarMama5 Posted 24 Feb 2011 , 3:24am
post #14 of 27
Quote:
Originally Posted by cakeaholic_cakery

I go by 2:1 chocolate to cream by weight for dark or semi-sweet chocolate and 3:1 chocolate to cream by weight for milk chocolate... HTH




That does... Will those ratios make it a whipped ganache? (like for filling/icing)

I'm getting hungry reading this post, lol...

icer101 Posted 24 Feb 2011 , 3:45am
post #15 of 27

sugarmama5, yes, it whips up fluffy(it is cream anyway).


momto2pottsy, yes, i use that brand name also. I guess, that is why it is so good. it is expensive, but well worth it.

icer101 Posted 24 Feb 2011 , 3:46am
post #16 of 27

sugarmama5, yes, it whips up fluffy(it is cream anyway).


momto2pottsy, yes, i use that brand name also. I guess, that is why it is so good. it is expensive, but well worth it.

bakencake Posted 24 Feb 2011 , 2:10pm
post #17 of 27
Quote:
Quote:

I go by 2:1 chocolate to cream by weight for dark or semi-sweet chocolate and 3:1 chocolate to cream by weight for milk chocolate... HTH


I did 2:1 ratio for my ganache but my chocolate was 85%. I wonder if it was really hard because maybe i needed a 2:2 ratio because of the high percentage? I feel like i've almost solved this.

LaWmn223 Posted 24 Feb 2011 , 2:29pm
post #18 of 27

I have a question about regular chocolate ganache, I made some yesterday and was planning on using it on a cake today....but, I woke up this morning not feeling well...a little dizzy..not good for caking..What can I do? If its going to be a couple of days can I save it? Thanks so much

bakencake Posted 24 Feb 2011 , 2:32pm
post #19 of 27

I belive that it can keep in the fridge for up to 3 days or you can freeze it for about a month. hth

LaWmn223 Posted 24 Feb 2011 , 2:45pm
post #20 of 27

Thank you so much for the quick reply..Have a great day icon_smile.gif

KimmyD Posted 24 Feb 2011 , 3:20pm
post #21 of 27

My mouth is watering now... icon_smile.gif

I'm going to do a small cake for my Grandma's 93rd birthday this weekend...she's a chocoholic like me, so I'm going to make her a rich choc cake with whipped choc ganache filling, covered in choc ganache. I might even put chocolate fondant on the outside!!

:::pardon me while I clean the drool from my keyboard::: LOL!

bakencake Posted 24 Feb 2011 , 5:56pm
post #22 of 27

i saw that you posted 3:1 ratio for milk chocolate. this might be a dumb question but... could I use hersheys milk chocolate? got kisses for vday and wondering if i could melt and turn into ganache

momto2pottsy Posted 24 Feb 2011 , 6:37pm
post #23 of 27

Thank you icer101!

cakeaholic_cakery Posted 24 Feb 2011 , 7:19pm
post #24 of 27
Quote:
Originally Posted by bakencake

i saw that you posted 3:1 ratio for milk chocolate. this might be a dumb question but... could I use hersheys milk chocolate? got kisses for vday and wondering if i could melt and turn into ganache




Definitely! thumbs_up.gif

bakencake Posted 24 Feb 2011 , 9:04pm
post #25 of 27

Sweet! pun intended icon_biggrin.gif

SugarMama5 Posted 25 Feb 2011 , 3:52am
post #26 of 27
Quote:
Originally Posted by LaWmn223

I have a question about regular chocolate ganache, I made some yesterday and was planning on using it on a cake today....but, I woke up this morning not feeling well...a little dizzy..not good for caking..What can I do? If its going to be a couple of days can I save it? Thanks so much




I've actually heard it can stay out and doesn't need refrigeration.

ycknits Posted 25 Feb 2011 , 4:48pm
post #27 of 27

I refrigerate it for weeks and/or freeze it for weeks with no problems. It's easier to make big batches for me. Also, once you encase a cake in ganache, it's sealed up and doesn't need to be refrigerated - unless, of course, you use a perishable filling. I LOVE ganache!!

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